In this conversation, Bradley Niccum shares his experiences tasting a selection of agave spirits from Hawaii, discussing the unique farming and distillation processes involved. He provides insights into the flavors and characteristics of various spirits, including Blanco, Reposado, and a special smoked pepper infusion. The conversation highlights the small-batch production and the personal touch of the distillers, making it a unique tasting experience.

Takeaways

• Brad completed his first marathon in Hawaii.


• The agave plants are grown in volcanic soil.


• They use a mini stone oven for distillation.


• The Blanco has a clean, raw agave flavor.


• Shipping costs can be high for these spirits.


• The higher proof spirit is smoother and less agave-forward.


• Aged spirits have a strong barrel influence.


• The smoked pepper infusion adds a unique flavor.


• Small batch production results in limited bottles.


• Visiting the distillery offers a personal experience.

Chapters

00:00 Introduction to Tasting Tequila
00:50 Exploring Agave Farming in Hawaii
03:09 The Distillation Process of Agave Spirits
04:32 Tasting the Blanco: First Impressions
05:57 Higher Proof Agave Spirit: A Smoother Experience
07:52 Aged Agave Spirits: The Reposado Experience
10:16 Super Premium Reserve: A Deeper Dive
11:58 Smoked Pepper Infusion: A Unique Twist
13:50 The Exclusive 18-Month Aged Spirit
15:12 Behind the Scenes: The Agave Production Process